Pumpkin Custard Pie

Fall season is truly the best time of the year. It calls for Friendsgiving, Thanksgiving and alllll the pumpkin desserts. Make this easy pumpkin pie for your next gathering, or pair it up with my apple crumble pie for a Thanksgiving feast!

What's the difference between a pumpkin pie and a pumpkin custard pie? I'm calling this a pumpkin custard pie because it has a custard base. But don't worry, it's still the same classic and traditional pumpkin pie you love!

A lot of pumpkin pie fillings use evaporated milk or sweetened condensed milk, but this recipe uses a combination of heavy cream, sour cream and eggs. I think this makes the pie taste much lighter and so delicious.

If you love pumpkin desserts, then you have to try this pumpkin pie with a graham cracker crust, pumpkin walnut bread, pumpkin sour cream muffins, and pumpkin white chocolate chip cookies!

Tell me about this pumpkin custard pie!

• All Butter Pie Dough - I don't think there's anything better than a buttery crust, but you could also use a storebought crust if you're short on time! I'm using my tried and tested all butter pie crust.
• Pumpkin Spiced Filling - the pumpkin pie filling is filled with warm spices like cinnamon, nutmeg, ginger, cloves and even a pinch of black pepper!
• Creamy Filling - With an egg custard base and sour cream, this pumpkin pie filling is so creamy and light.

Ingredients Needed

Pumpkin: make sure you are using 100% canned pumpkin and not pumpkin pie filling. Pumpkin pie filling already has sugar and spices added to it!

Eggs: you'll need 3 large eggs for the custard base.

Sour Cream: this makes our pumpkin pie taste extra rich and creamy.

Spices: I'm using a combination of cinnamon, ginger, nutmeg, cloves and a pinch of black pepper. Black pepper in a pumpkin pie might sound strange but it gives it that x factor!

Pie Crust: I'm using my all-butter pie crust recipe which I have tested countless times.

Substitutions and Variations

• Sour Cream: I've tested this recipe with creme fraiche and that works well, so feel free to use the same amount of creme fraiche instead of sour cream!
• Spices: Swap out the spices for 2 teaspoons of pumpkin pie spice and 2 teaspoons of ground cinnamon. You could also swap out the pumpkin pie spice for chai spice.
• Pie Dish: I'm using a regular 9-inch pie dish here (this is my favorite pie dish!) but you can also use a deep dish pie plate. If using a deep dish plate, just note that the filling won't go all the way to the top.
• Pie Crust: feel free to use a store-bought pie crust.

Step by Step Instructions

Step 1: If making my homemade pie crust recipe, get to step six where you have to chill it for 2 hours. Roll out the dough and place it into your dish, then tuck under the edges and crimp them. Prick the bottom of the pie dough with a fork.

Step 2: Take two large pieces of foil to make an X into the dish, and fill it with pie weights. Bake in the oven at 425 for 15-20 minutes, then remove foil and weights. Place the pie back in the oven and bake at 350 for an additional 10-15 minutes. Brush the bottom of the pie crust with an egg wash to help seal it.

Step 3:  Preheat the oven to 190°Celsius/375°Fahrenheit. In a large bowl, whisk the eggs, sugar, light brown sugar and vanilla extract together until smooth.

Step 4: Add the pumpkin puree, all the spices and the salt. Whisk again until smooth.

Step 5: Add in the heavy cream and sour cream, whisking once more.

Step 6: Pour the pumpkin pie filling into the cooled pie crust. Tape on the counter a few times to get rid of any air bubbles. Bake for 45-50 minutes. The middle should still slightly jiggle but the edges will be set. Let it cool down to room temperature, then chill in the fridge for at least 2 hours before serving.

Dollop with homemade vanilla whipped cream and pie crust cookies!

Recipe Tips & Tricks

• Measuring Ingredients - I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake!
• Cold Butter & Pie Dough - one of the main reasons why your pie dough either is brittle or slumps is because the dough (and the butter!) was not cold enough. Make sure before you start making the dough that your butter is very cold, and make sure once you've made the dough that you chill it for at least 2 hours.
• Make Pie Crust Cookies - roll out any extra pie dough you have and cut out shapes using cookie cutters or pie crust cutters. Bake them at the same time as you are parbaking the crust. I recommend doing a light eggwash on them and baking for the first 15 minutes.
• Browning Crust - I use this pie crust shield when I'm making the pie with the filling to help the edges not get overly brown. I love this one since it's adjustable so it works for all of my pie dishes!
• How to Avoid Cracks & Air Bubbles - make sure you tap the unbaked pie before placing in the oven to get rid of any air bubbles. You also don't want to overbake the pie which will cause cracks. Worst case scenario is you have a few cracks and cover it up with whipped cream and pie crust cut outs!

Pie Questions! 🥧

Storage & Freezing

Store the pumpkin covered loosely covered in plastic wrap in the fridge for up to 3 days.

To freeze, wrap the pie or pie slices in plastic wrap and then foil. Place the slices in a freezer bag and freeze for up to 3 months. Let thaw completely before enjoying.

Try these Thanksgiving recipes next!

Have you made this recipe? Please rate the recipe below! Don't forget to follow me on Instagram @alpineella  and Pinterest!